In its simplest Italian form, bruschetta requires that bread be toasted over real coals, then rubbed down with slices of raw garlic, drizzled with olive oil and finished with a little bit of sea salt and fresh pepper.
Variations evolved to further incorporate things like chopped tomatoes, beans and fresh herbs. This Instructable recreates the standard Italian tomato bruschetta that you'd often be served in an Italian restaurant at the start of a meal, quickly and easily in your own kitchen.
If you've got 15 minutes and are looking for a delicious appetizer to start off your favorite Italian meal, then this bruschetta recipe Instructable is the answer for you.
Step 1: Ingredients
- 2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)
- 1/2 fresh onion
- 4 cloves fresh garlic
- 1 bunch fresh basil
- 4 tablespoons extra virgin olive oil
- sea salt and fresh ground pepper
- Italian bread or baguette
Step 2: Dice the tomatoes
Step 3: Chop the onion
**If you're opposed to using raw onions, you can also lightly saute the chopped onion in a frying pan with a little bit of olive oil, garlic, salt and pepper. It adds a sweeter deeper flavor to the bruschetta, and is an excellent variation to this recipe.**
Step 4: Chop the garlic
Step 5: Add in fresh basil
The cutting method that I'm using to chop the basil is called a chiffonade. Check out the How to Chiffonade Instructable for a complete explanation of that method.
Step 6: Olive oil, salt and pepper
If you've got the time, let the mixture setup for 30 minutes in the refrigerator, if you don't it's also delicious when eaten immediately.
Step 7: Toast the bread
A proper bruschetta would use real hot coals to toast the bread, but it's perfectly understandable if don't have access to a slow burning fire moments before serving dinner. Toast the bread in a toaster, or under the broiler if you've got a big batch.
Once the bread is good and toasted, remove it from the oven and use a pastry brush to paint each slice of bread with olive oil. Then, using half a hunk of raw garlic, rub one side of the crusty slices down to impart some delicious garlic flavor directly onto the bread.